27 Keto Chocolate Treat Recipes

Who doesn’t love chocolate, and the thought of losing out on this delicious treat while trying to lose weight is alone a deal breaker!

No worries my friends, because below we show you how you can indulge in lots and lots of delicious chocolate recipes while on your low carb diet.

The recipes below are are all Keto friendly, so go wild and have your fare share.

Remember, chocolate is not the culprit for your weight gain, it is the added sugar in it which cause all sorts of problem. The recipes below are delicious, easy to make and will help you stay in track for your weight loss goals while indulging with choco treats.

DOUBLE CHOCOLATE SHAKE

Serves: 2

Total Time: 10 Minutes

Almond milk mixes with cocoa powder and dark-chocolate chunks to create a double-chocolate chunks to create a double-chocolate treat in this luscious shake.

Crumbly chocolate chunks are definitely a treat, and should be high(90 to 100 percent Cacao). If you’re looking for a pick-me-up after a long day, this is it.

INGREDIENTS

1 cup crushed ice, divided

3/4 cup unsweetened almond milk

1/4 cup heavy (whipping) cream

1 tablespoon coconut oil

3 tablespoons unsweetened chocolate protein powder

1 tablespoon unsweetened cocoa powder

1 tablespoon chopped 90 percent dark chocolate

1 tablespoon sugar-free choclate syrup

DIRECTIONS

In a blender, place 1/2 cup of ice. Add the almond milk, heavy cream, and coconut oil. Blend to combine.

CHOCOLATE PEANUT BUTTER AND BANANA SHAKE

Serves:2

Total time: 10 minutes

I like to call this one the “Elvis”. This is my favorite shake to make when I’m craving sweets, or on a special morning when I feel like treating myself. Since bananas are not allowed on keto, this recipe uses banana extract. Add more for heightend banana flavor, as desired.

INGREDIENTS

1 cup crushed ice, divided

3 tablespoons unsweetened chocolate protein powder

1 tablespoon unsweetened peanut butter

1 tablespoon coconut oil

1 – 1/2 teaspoons cocoa powder

1 cup unsweetened almond milk

1/4 cup heavy (whipping) cream

1 teaspoon banana extract

1/2 teaspoon pure vanila extract

DIRECTIONS

In a blender, place 1/2 cup of ice. Add the protein powder, peanut butter, and coconut oil. Blend to combine.

DOUBLE CHOCOLATE BROWNIES

Serves: 2

Total time: 45 minutes

Rich, dark chocolate is the shining star in this double chocolate brownie recipe. Sprinkled with dark chocolate, these gooey, almond flour based brownies are good to the last crumb. Granish with a dallop of whipped cream or some sliced berries.

In a large bowl, combine the almond flour, stevia, cocoa powder, baking powder, and salt. Whisk to combine

In a medium bowl, whisk together the butter, eggs, and vanilla

Add the butter mixture to the almond flour. Stir to combine

Incorporate the dark chocolate into the batter. Transfer the batter to an 8-inch square baking pan

Place the pan in the preheated oven. Cook for 30 minutes

Remove the pan from the oven. Cook the bownies for atleast 5 minutes before cutting into 8 portions

NUTRITIONAL FACTS

Calories: 191

Total fat: 17.2g

Carbs: 5.5g

Net Carbs: 2.9g

Fiber: 2.6g

Protein: 3.2g

CHOCOLATE COVERED BACON

Chocolate and bacon, two of life’s most sinful pleasures, come togather in this decadent, savory, and sweet recipe. Skewering the bacon allows the chocolate to adhere well to the meat, though it is not necessary. If you work without the skewers, simply cook the bacon flat in a pan, transfer to paechment paper, and brush on the chocolate.

INGREDIENTS

8 bacon slices

1-1/2 tablespoons coconut oil

3 tablespoons unsweetened chocolate chips or pieces

1 teaspoon stevia, or other sugar substitute

DIRECTIONS

Preheat the oven to 425 degrees F

Skewer each bacon slice accordion-style

Place on a baking sheet. Put the sheet in the preheated oven. Bake for 15 minutes, until crisp

Remove the bacon from the oven and cool completely

In a medium suacepan over low heat, melt the coconut oil and chocolate. Whisk in the stevia

Transfer the bacon to a sheet of parchement paper. With a pastry brush, coat one side of each bacon slice with some of the choclate. Flip. Coat the other side of each piece with the remaining chocolate

NUTRITIONAL FACTS

Calories: 214

Total fat: 12.8g

Carbs: 3.2g

Net Carbs: 1.8g

Fiber: 1.4g

Protein: 9.4g

CHOCOLATE PEANUT BUTTER FAT BOMB

Serves: 16

Total time: 1.25 hours

When my legendary chocolate cravings hit, I reach for these peanut buttery cups of high-fat bliss. This recipe seamlessly blends coconut oil with peanut butter powder to create a smooth texture. If I only have regular peanut butter on hand, I just decrease the amount of coconut oil by about 1 tablespoon. My favorite way to eat these is to take small bites and let them slowly melt. De-li-cious.

INGREDIENTS

4 tablespoons butter

4 tablespoons coconut oil

4 tablespoons heavy (whipping) cream

2 tablespoons powdered peanut butter, like PB2

2 tablespoon pure vanila extract

1 teaspoon stevia, or other sugar substitue

DIRECTIONS

To a medium microwaveable bowl, add the butter and coconut oil. Micorwave on high in short 10-second intervals until the mixtue begins to melt. Once melted, add the heavy cream. Whisk thoroughly to combine.

Pour the mixture evenly into an ice cube tray. Freeze for at least 1 hour to solidify, preferably overnight.

Enjoy within 2 hours.

NUTRITIONAL FACTS

Calories: 73

Total fat: 7.8g

Carbs: 1g

Net Carbs: 0.5g

Fiber: 0.5g

Protein: 0.6g

CHOCOLATE MUG CAKE

Serves: 1

Total time: 10 minutes

This is the Keto-version of the now-famous chocolate mug cake. Made with stevia instead of sugar and aided by extra egg, this fluffy, delicious chocolate cake will delight you. Top with whipped cream or serve with fresh berries for an added treat.

CHOCOLATE COCONUT MILK ICE CREAM

Serves: 1

Total time: 35 Minutes

Ice cream is not very keto-friendly, but when made this unique way with coconut milk you get the same creamy consistency without the added sugar. Enjoy this with unsweetened coconut flakes, cocoa nibs, or shaved dark chocolate. You can make vanila-flavored ice cream by replacing the cocoa powder with 1 teaspoon of vanilla extract.

INGREDIENTS:

1/2 cup coconut milk

1 teablespoon heavy (whipping) cream

1 tablespoon unsweetened cocoa powder

DIRECTIONS:

In a large bowl, whisk the coconut milk, heavy cream, and cocoa powder for 2 minute, until it thickens and forms stiff peaks.

Transfer the mixtures to a freezer – safe container. Freeze for 20 to 30 minutes, until set to your desired consistency.

NUTRITIONAL FACTS

Calories: 340

Total fat: 34.9g

Carbs: 10g

Net Carbs: 5.6g

Fiber: 4.4g

Protein: 4.1g

EARL GREY HOT CHOCOLATE

Serves: 1

Total time: 15 minutes

Don’t tread on my hot chocolate parade: this is the best recipe that exists for ketogenic hot chocolate and I won’t hear anything else. When I spent a couple of weeks in New Orleans, I was introduced to the London Fog – Earl Grey tea with cream, vanilla, and honey – and it blew my socks off. Sure, my cup RumChata in it, which may have added to the splendor, but now, every time I smell Earl Grey I swear I can hear the distant sound of jazz at Maison Bourbon.

INGREDIENTS:

1 cup unsweetened almond milk

1/2 ounce organic dark chocolate (at least 73% cacao)

1 tablespoon organic heavy (whipping) cream

1 Earl Grey tea bag

NUTRITIONAL FACTS

FAT: 54% – CARBS:6% – PROTEIN:40%

Calories: 145

Total fat: 13g

Saturated Fat: 13g

Cholesterol: 24mg

Carbs: 7g

Net Carbs: 5g

Fiber: 2g

Protein: 2g

CHOCOLATE RASPBERRY CHEESCAKE SHAKE

Serves: 1

Total time: 5 minutes

If cheescake is your weakness, why not drink it too? This shake includes all the luxurious ingredients of a cheescake, whipped up into a frothy, straw-worthy drink.

CHOCOLATE COVERED STRAWBERRY SMOOTHIE

Strawberries dipped in chocolate aren’t just for special occasions. They make an indulgent treat for breakfast on any keto-rific morning.

INGREDIENTS:

1 cup water

3 tablespoons organic heavy (whipping) cream

1/3 cup low-carb chocolate whey protein powder

3 frozen strawberries

DIRECTIONS:

In a blender, combine the water, heavy cream, protein powder, and starwberries

Blend until smooth and then pour into a tall glass to serve

NUTRITIONAL FACTS

FAT: 58% – CARBS: 4% – PROTEIN: 38%

Calories: 273

Total Fat: 17g

Saturated Fat: 10g

Protein: 24g

Cholesterol: 67mg

Carbohydrates: 4g

Fiber: 1g

Net Carbs: 3g

MEXICAN CHOCOLATE SMOOTHIE

Serves: 1

Total time: 5 minutes

One cold afternoon in Boston, I tiook a tour of the Taza Chocolate factory and got to tey their many stone ground chocolates. You’ve probably seen those big, round discs of Taza chocolate at natural food stores, cafes, and bookshops. (I totally get the appeal of chocolate and books, by the way.) One of their flavours is a Mexican chocolate, which I didn’t quite understand at the time, as it’s flavored with cayenne pepper. Years after the tour I tried it in Seattle, remembering my spicy nibbles years before. Ever since, whenever I see Mexican hot chocolate, I lose my mind a little and feel the need to tell everyone, “Mexican Chocolate is sooooo good. And cayenne pepper is also sooo good for you -it aids in digestions, stimulates circulation, and supports weight loss just to name a few benefits.

SALTED CHOCOLATE AND MACADAMIA NUT SMOOTHIE

Serves: 1

Total time: 5 minutes

Macadamia nuts have carbs but are also high in fat and fiber, which balance out and makes them a great keto snack. Because of the carbs, though, I like to pair them with the always-trusty unsweetened almond milk.

CHOCOLATE KETO FUDGE

Finish your next dinner party with our rich keto fudge. These delicious keto fudge chunks are the perfect dinner treat.

INGREDIENTS:

1/2 cup heavy cream

1/2 cup nativa

4.5 ounces lindt 90% cocoa chopped

2 ounces butter

2 teaspoons vanilla extract

DIRECTIONS:

Place the heavy cream in a sauce pan over medium heat

Add the nativa and vanilla and heat until dissolved

Add the chocolate to the cream whilst whisking, until the chocolate has melted

Remove from the heat and whisk in the butter

Pour the mixture into a lined rectangle dish and set in the fridge for 3 hours

Cut into 24 piecese and enjoy

NUTRITONAL FACTS

Calories: 70

Total fat: 7g

Saturated fat: 4g

Cholesterol: 23mg

Sodium: 37mg

Potassium: 7mg

Total carbohydrates: 1g

Dietary fiber: 1g

Sugars: 0g

Protein

LOW CARB NUTTY CHOCOLATE CUPS

Serves: 16

Total time: 45 minutes

Looking for a great Keto snack to kill those chocolate cravings, we’ve got an easy melt and mix recipe to help you out. Our low Carb nutty chocolate cups are the answer to your keto snack food prayers.

INGREDIENTS:

2 oz Pepitas

2 oz silvered almond toasted

2 oz sunflower seeds

7 oz sugar free milk chocolate

1 oz natural peanut butter

DIRECTIONS:

Mix together the pepitas, silvered almonds and sunflower seeds

Melt the chocolate and peanut butter together in a heat proof bowl over a pot of simmering water, ensuring that the bowl does not touch the water as this will cause the chocolate to burn

Pour the melted chocolate and peanut butter over the nut and seed mixture and stir until all the nuts and seeds are coated

Spoon the mixture between 16 mini baking cups and set in the fridge for 30 minutes before enjoying

NUTRITIONAL FACTS

Calories: 114

Total fat: 10g

Saturated fat: 3g

Polystaturated fat: 0.3g

Monosaturated fat: 0.2g

Cholesterol: 2mg

Sodium: 18mg

Total Carbohydrates: 8g

Dietary fiber: 5g

Sugars: 1g

Protein: 3g

LOW CARB CHOCOLATE BAR

Serves: 2

Total time: 10 minutes

Chocolate gets a bad rep for causing weight gain, acne, and boat load of other ailments. Sure, when you cram a cup of sugar into each bar, that’ll run you into some problems. If you put poison into an apple and ate it, would you blame the apple? Real choclate is full of fat, fiber, antioxidants, iron, magnesium copper, manganese and other minerals. It also helps reduce blood pressure and improves brain function, among many other benefits.

SUGAR FREE CHOCOLATE TRUFFLES

These sugar free chocolate truffles are silky smooth, sinfully rich and so simple to make – the perfect low carb chocolate dessert.

INGREDIENTS:

1 cup (170g) sugar free chocolate chips

3/4 cup (177 ml) heavy cream

3 tbsp butter

4 tbsp sukrin melis (or swerve confectioners)

2 tsp brandy

1/4 tsp vanilla extract

DIRECTIONS:

Stove-top Method:Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetner into a small pot and heat over medium heat until small bubbles from around the sides of the pot and cream is steamy. Stir to dissolve the sweetner, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refigerate for several hours until firm or over night.

Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accomodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetner and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until full incorporated. Add the vanilla and brandy, stir well. Let cool, then cover and refigerate several hours until firm or over night.

SHAPE: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and palce onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate genache out of my melon baller. I’m sure a small cookie scoop would have been perfect.

Roll each portion of ganache into round “truffles” – I used my hands. If you don’t like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.

Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut sprinkles, crushed freeze dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temprature.

NUTRITIONAL FACTS

Calories: 58

Total fat: 5g

Saturated fat: 3g

Monosaturated fat: 1g

Cholesterl: 10mg

Sodium: 3mg

Potassium: 5mg

Total carbohydrates: 7g

Dietary fiber: 5g

Protein: 1g

KETO CHOCOLATE POTS DE CREME

Serves: 6

Total time: 70 minutes

When it comes to desserts, I try my best to abide by the “treat treats as treats” rule. This Keto chocolate pots de creme recipe is indeed a rare occasion.

CHOCOLATE ZUCCHINI MUFFINS

Moist and choclaty low carb chocolate zucchini muffins make from coconut flour. These sugar free zucchini muffins are a healthy and safe snack for school lunches or the perfect keto treat.

INGREDIENTS:

Dry ingredients

3/4 cup coconut flour (spoon into the cup measure don’t pack)

1/2 cup sukrin or (swerve granulated)

1/4 cup cocoa powder

1 tablespoon baking powder

1/2 teaspoon instant coffee granules

1/4 teaspoon xanthan gum

1/4 teaspoon salt

5 oz zucchini, about 1 small-medium

4 oz butter or 4 oz ghee

1 ounce (30g) unsweetened baking chocolate

Wet ingredients

6 large eggs

1/2 teaspoon vanilla

1/2 teaspoon stevia glycerite

1/4 cup sugar free chocolate chips

DIRECTIONS:

Preheat oven to 350 and position rack to the middle of the oven. Spary 10 wells of a 12 well standard muffin tin with baking spary. Grate zucchini, place into a colander and sprinkle with little salt. Mix thoroughly and let sit. Chop the baking chocolate into fine silvers.

Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.

Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals

Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix well until incorporated. Add the chocolate and butter and mix until incorporated. With clean hands, squeeze the water out of the zucchini and add it to the bowl. Mix throughly with a hand mixer scraping down the bowl once.

Spoon the batter evenly into the 10 wells, mounding slightly in the middle. The batter be thick. Lift the muffin tin a few inches off the counter and let it fall. Top with the choclate chips.